I was going to try this recipe for a Peach Cobbler and bought some nice-looking peaches at the supermarket. For some reason, there were a couple of peaches missing from my fruit basket when I was about to start on the cobbler the following day.
I did the next best thing and dug into my freezer to see if I had any leftover frozen fruits there. All I had was less a pack of those mixed fruits for smoothies – still not enough. So I ended up using one of the large red delicious apples that turned out to be very sweet and crisp. The whole thing was delicious with the top perfectly crisp and crumbly at the same time and it absorbed the fruit juices. For me, that really is the best part of a cobbler – with or without the cream. This mix of fruits was also very nice with the smooth and tender peaches, a little crunch from the apples and those tiny bursts of sweetness as you bit on a blueberry just gave it the right touch. Continue reading “Mixed Fruit Cobbler”
I made this pie for Spouse’s birthday last week. I intended for it to be more rustic than my usual apple pie. Then I went just a little overboard and put in a secret ingredient. Continue reading “A More Rustic Apple Pie”
I like pumkin pie. I know several Filipinos who don’t since we consider pumpkin or squash to be a vegetable and not at all something you would serve for dessert. But I like it. Continue reading “Pumpkin Pie Experiment”
The pie vents on the top crust were a little lopsided so I decided to use a close shot of this Rhubarb and Strawberry Pie I made for July 4th. Take a peek into the pie, please…
I was reading about this vegetable in our local paper, The Gazette , and remembered a story Spouse told me just a few days before. He said there were so many wild berries in early summer where he grew up in New Jersey. As kids, they would just pick and eat as they played in the fields. Then he mentioned rhubarb and how nice it was to just bite into the tart stems, not the leaves though. The leaves of the rhubarb plant are poisonous. I was even more interested cause I’d never tried it before. Here’s the article from our paper that will tell you more about the rhubarb. Continue reading “Peek Into A Rhubarb Pie…”
Dare I publish a photo of my first Tarte Tatin? Oh heck…why not? When I started this blog, I did say I was going to be honest. So here it is….my first Tarte Tatin…
Continue reading “Tarte Tatin”
An Irish stew flavored with the essential Guinness Stout underneath a flaky, scrumptious pie crust…it was rich and substantial and not so hard to prepare.
Thank goodness our Colorado weather cooperated and gave us another cool day so I could try this pie. Some weeks back, I read about it in another Filipino food blog, Eat Matters, and wanted to try it. I promptly got the beef and a 6-pack of Guinness the very next day. But we got some balmy weather that lasted a couple of weeks so it just had to wait.
I did have a bottle that same evening anyway…my first ever taste of this famous brew. Funny how you suddenly like things you didn’t when you were younger, like beer…does that come with age?! Continue reading “Steak & Guinness Pie”
I’m experimenting on a new pie crust recipe…just because. Do you think it looks good? It was really good…
This one has unsalted butter and a little Crisco. This is not my usual, plain Crisco pie crust which is a no-fail recipe I remember my mother making with a recipe from her old American Cook Book. The proportions of my usual recipe are from Betty Crocker’s New Cookbook, and is really no-fail.
The filling is based on the mango pies we used to make when our annual supply of Zambales mangoes were starting to turn a little too ripe. The next stage for the remaining mangoes was turning them into jam. Those were the days when mangoes didn’t cost you an arm and a leg and we always had enough mangoes that by the time summer ended, you were plain sick and tired of their smell and taste. Hard to imagine now…
It’s mango season again in the Philippines. The mango trees my grandmother planted as a young bride decades ago were destroyed during the Mount Pinatubo eruption in 1991. Those trees provided our large family a steady supply of the sweetest Zambales mangoes for years.
I remember looking forward to my grandmother’s return from her regular trips to Zambales to supervise the harvest. She’d come home with native baskets full of mangoes, star apples, duhat, santol and other fruits that were in season. I’d sit on the hot steps in the garage while they were unloading all the goodies. With a teaspoon in one hand, I’d pick a caimito or star apple from one of the baskets and eat it right there…still warm from the trip.
No mangoes in Colorado … so I’m using frozen blueberries for this pie. Continue reading “Blueberry Pie”
Spouse and I have been going over the Sopranos DVDs again…for about the 5th time if I’m not mistaken. When this happens, my craving for Italian food is stronger and it reflects on our meals and now in this blog. You could probably call me an ideal subject for hypnosis.
I’ve tried several pizza crust recipes and they all turn out to be the thick-crust, poufy doughs. I prefer my pizza New York-style with the thin-crust. Continue reading “Thin Crust Pizza”
I felt like celebrating tonight and decided to make us an Old-Fashioned Chicken Pot Pie that didn’t include skimmed milk or skinless, boneless chicken breasts. No siree.. this recipe called for cream…and lotsa butter and I did use butter with a clear conscience.
I got a call from my doctor and al my blood work came back normal. Normal!!!!! Normal blood sugar, normal cholesterol….wheeeeee! Awright, too much personal information here, I’m stopping now.
So anyway. In celebration of the very happy circumstances of my health, I made this American classic with only a couple of concessions. I used split chicken breasts instead of a whole chickem, and I only made a top crust. But the crust came out extra-ordinarily flaky this time. I guess there’s truth to that old wive’s tale about being in a good mood when making a pie crust. Sadly, I forgot to put in the peas which I always have in the freezer. Mea culpa. The dish would’ve been so much better with the peas.
This particular recipe is based on James Beard’s version which I found off the internet and found it to be the best I’ve tried. It does take hours to make, but most of it is simmering and won’t require hard labor. The results are worth it. There are just certain recipes you have to try doing without the usual shortcuts. Continue reading “Old-Fashioned Chicken Pot Pie”
There’s nothing I will cook that can bring as big a smile to Spouse’s and Stepson’s faces more than Deep Dish Apple Pie.
It’s actually funny how I’m the one with memories of mother and homemade apple pie. Anyone would guess I’d have memories of my mother and rice cakes, me being the Asian in the marriage…but my mother made apple pies when we were kids quite a lot. My best memory is the smell of apples and cinammon filling up the whole house. I also remember watching her pretty hands holding the two knives and cutting the shortening into the flour. “You have to handle it very lightly if you want a flaky crust,” she’d tell about four of her six daughters standing around her while she moved around her bright and airy, aqua-colored kitchen.
Spouse is the American after all and we’ve all heard the old adage, “as American as apple pie…” Apparently, his mom liked Cinammon Rolls better and she called it “Rolly Boys” to make the eating all the more fun for the kids.
Continue reading “Deep Dish Apple Pie”